Carrot ginger dressing
& Macro Plate sauce
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Inspiration for my carrot ginger dressing & Macro Plate sauce
This sauce was inspired by the bright and balanced salad dressing I’ve had at various Japanese restaurants as well as the sauce I always got on my Macro Plate from SOUEN, a small Macrobiotic restaurant chain that was in NYC for almost 50 years. Check out my version here: plant lover’s mighty Macro Plate.
In addition to being delicious, this dressing is packed with some serious flavor and nutrition:
- Avocado oil is a great source of healthy fat, which helps your body adsorb fat-soluble nutrients, like beta-carotene. There’s also evidence that it’s beneficial for the cardiovascular system (source).
- Carrots are full of Vitamin A (mostly in the form of beta-carotene) as well as fiber, potassium, Vitamin C, and antioxidants (source).
- Ginger is a potent anti-inflammatory, helps relieve nausea, and has protective properties for brain cells against Alzheimer’s disease (source).
- Sesame oil is a source of polyunsaturated fats and monounsaturated fats, which support healthy arteries. It’s also said to have anti-inflammatory, antibacterial, antiviral, and antioxidant properties (source).
- Rice vinegar helps your body digest starches (source).
Ingredients
- 2-3 medium carrots, roughly shopped
- 2 inch piece of fresh ginger root, peeled
- 1/4 cup avocado oil
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- Optional: small piece of sweet onion or shallot
Beautifully balanced carrot ginger dressing: putting it together
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Step 1 - prep carrots and gingerRoughly chop carrots (if they're large, two should be plenty) and use a vegetable peeler to remove the outer skin of of the ginger. No need to peel carrots, just wash them well.
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Step 2 - combine all ingredients in blenderAdd avocado oil, rice vinegar, sesame oil, carrots, and ginger to a blender.
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Step 3 - blend until smoothBlend for about 1 minute in a high-power blender. *If there isn't enough liquid for your blender to break everything down, I recommend adding an extra spash of the avocado oil, a little bit of water, or making a double batch.
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Step 4 - taste sauce and adjust as neededYou may want to add a little extra ginger, a pinch of salt or another splash of sesame oil for a more flavorful sauce. If you'd like to tone down the acidity, you can blend in some extra avocado oil or add a little more carrot. For a thinner texture, add a splash of water or equal parts avocado oil and rice vinegar (~1 tablespoon).
Difficulty:
Time:
10 minutes
Yields:
1 1/4 cup
Pairs well with
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Tips & other options
High-powered blenders: I recommend using a high-powered blender for this recipe. I really like my Blendtec, have been very impressed with my mom’s NutriBullet , and have lots of friends who love the Vitamix. 
Tip for storing ginger: I love having fresh ginger on hand for Asian cooking, but have noticed it can go bad before I’ve used it all. A tip I picked up from one of my favorites, Nom Nom Paleo, is to store it in the freezer. Genius!
